Garlic Parmesan Chicken Pasta (Printable)

Savory chicken breast with garlic, Parmesan, sun-dried tomatoes, and creamy pasta sauce.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Pasta

06 - 12 oz penne or fettuccine pasta

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 4 garlic cloves, minced
09 - 1 cup heavy cream
10 - ½ cup chicken broth
11 - ½ cup grated Parmesan cheese, plus extra for garnish
12 - ½ cup sun-dried tomatoes, drained and sliced
13 - 1 teaspoon crushed red pepper flakes
14 - ¼ cup fresh basil, chopped

# How-To Steps:

01 - Cook pasta according to package directions. Reserve ½ cup pasta water before draining. Set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
05 - Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring constantly to combine.
06 - Whisk in Parmesan cheese until fully melted and smooth. Add sun-dried tomatoes and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
07 - Return sliced chicken to the pan. Add cooked pasta and toss to coat evenly. Add reserved pasta water as needed to achieve creamy consistency. Remove from heat and stir in fresh basil. Serve immediately with additional Parmesan and basil garnish if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Perfect for date night or when you need to impress someone special
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't skip resting the chicken—it keeps the meat juicy and tender
  • The sauce will thicken as it cools, so don't reduce it too much while cooking
  • Sun-dried tomatoes packed in oil work best but drain them well first
03 -
  • Grate your own Parmesan from a block—pre-grated cheese has anti-caking agents that prevent smooth melting
  • If the sauce breaks, whisk in a tiny splash of cold cream and it'll come right back together

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